Afternoons with the family and/or friends deserve a nice tasty cake. I am sure there are plenty of people who back up my previous sentence. Coffee and crumble cakes are very appropriate for such occasion specially when paired with a perfect cup of tea. By the way, what is your favorite tea? I think mine was a Strawberry Blush Rosé Oolong from Teavana. Delicious on its own, and perfect to go with a cake 🙂
Dessert, or cakes in special are pretty much mandatory every Sunday at the house. If I fail to make one, I have to make an additional dish the following weekend. Unfair right? 🙂 Although I complain sometimes, I do love to bake desserts for my loved ones.
The request for the last weekend was a lemon based cake. Well, I had done a poppy seed cake before, and it came out beautifully. Good times in the States. Although it is hard to find poppy seeds in Angola, the cake will still be delicious without them. There are several recipes for lemon cake online, but I decided to do my own recipes but with a twist. The glaze was the twist 🙂
Lemon Poppy Seed Cake
- 125 g salted butter, room temperature
- 4 eggs, room temperature
- 2 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup natural yogurt (or Greek)
- 1/4 – 1/2 cup lemon juice, freshly squeezed
- Zest from 1 lemon
- 1/4 – 1/3 cup poppy seeds
- 1/2 – 1 cup confectioners’ sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 – 2 tablespoon lemon juice
Preheat the oven at 180 °C (350 F°).
Sift the flour and baking powder together. After sifting, add the poppy seeds to the mixture and distribute them well.
Beat the sugar and butter until fluffy for 5 minutes. Add the eggs one by one certifying a homogeneous mixture before adding a new egg.
Once the eggs are well incorporated, add the zest and vanilla extract to the mixture.
In a small bowl, mix the yogurt and lemon juice well. Alternate the addition of flour with the yogurt mixture. Ensure to mix well after each addition.
Place it in the oven and let it bake until the toothpick comes out clean from the center of the cake.
Let the cake cool, but not completely. The cake needs to be warm enough to add the glaze.
Add the lemon juice and vanilla extract into a bowl. Slowly add the confectioners sugar mixing continuously to avoid the creation of lumps.
Once the mixture is homogeneous, add the glaze to the cake while it is still warm. The cake needs to cools for around 5 – 10 minutes.
The recipe is very delicious for a nice afternoon or morning. I love to eat cake in the morning. I know, I like food too much. Perhaps because it is the best way to spread love and happiness around. I have said that before 🙂 Enjoy this marvelous lemon poppy seed cake with your loved ones accompanied by a nice cup of tea.
Until next time, Hungry People.